Autumn Harvest Dinner - Sept '08

Appetizer

Butternut Squash Soup

Purée of butternut squash Or Corn Fritter served on a bed of mixed greens tossed with an apple vinaigrette

Entrées:

Mixed Grill of Venison; grilled chop and loin with berry gastrique accompanied by sweet potato risotto Or

Pan Roasted Duck Breast along side pumpkin agnolotti and sage cream sauce

Dessert:

Deconstructed Apple Pie served with a wedge of Grafton Cheddar and maple cinnamon ice cream Or

Spiced Pumpkin Cake drizzled with lavender crème anglaise and chestnut honey

Prepared by: Bryan Charlton, Janae Kelley, Jessica Martin, John Messina, Chelsea Morgan, Dashiell Mortensen, Robby Rivera

Petite Fours 9-08

Constitution Day and Awards Ceremony

CONSTITUTION DAY IN THE CONSTITUTION STATE
Each year we take time to post and celebrate the Constitution of the United States. More than anything else it is the Constitution that has made the United States the worlds bright light of opportunity and success. None of the most cherished freedoms we enjoy would be possible without it.

Today was also a day for celebrating the achievments of our students. Those with exemplary attendance and with evidence of academic growth were identified and presented with a certificate of Achievement -The percentage of students eligible for awards has been growing at a steady rate.

A Second Class Looks at Brunch

Using the same ingredients as the previous class post; shows a variety in approach rather than ingredients.

Brunch: a late morning / early afternoon food presentation functioning as breakfast AND lunch; a very civilized way to ease into a lazy Sunday

Brunch Service 9-08

Granola and composed Chayote Salad

French Toast and Buffet Table

Strawberry Blintzes




Menu and Smoked Salmon Platter